Salads

	3 cups cabbage, finely chopped
	2 cans Mandarin oranges, drained
	1 large apple, peeled, cored and diced
	½ - ¾ cup mayonnaise
	2 tablespoons brown sugar

Combine cabbage, Mandarin oranges and apple. Mix brown sugar and mayonnaise, add to salad. Chill.

	1 cup mayonnaise
	½ cup sugar
	2 tablespoons red wine vinegar

Mix above and let stand in refrigerator for several hours.

Chop one head of fresh broccoli and one red onion. Add one cup of grated cheese. (You can also put chopped bacon if you want.)

Mix the chilled sauce with the broccoli mix and serve.

Either raisins or dried cranberries can be added to this to make a variation.

	1 package cole slaw mix
	1 bunch chives, chopped
	1 package chicken flavored Ramen noodles, broken up
	½ cup sliced almonds
	Dressing:
	chicken flavor packet from Ramen noodles
	2 tablespoon sugar
	½ cup oil
	3 tablespoons white vinegar
	pepper

Combine all salad ingredients. Combine all dressing ingredients. Toss together and refrigerate until ready to serve.

	2 cans white shoepeg corn, drained
	1 green pepper, seeded and chopped
	1 green onion, chopped
	½ cup sour cream
	1 tablespoon mayonnaise
	1 tomato, chopped (optional)

Combine all ingredients. Cover and chill at least 3 hours.

	1 6-ounce package lime Jello
	1 medium can crushed pineapple
	1 cup grated American cheese
	½ cup mayonnaise
	1 small bottle cherries
	1 cup chopped pecans
	1 tall can pet milk

Prepare Jello according to directions on package. Mix remaining ingredients, stir into Jello.

	lettuce
	cabbage
	celery
	onions
	grated carrots
	tomatoes
	2 tablespoons sugar
	grated cheese
	sautéd ground beef
	mayonnaise
	crushed nacho chips
	Catalina dressing

Chop, grate, and mix any quantity of the above ingredients, depending on the size salad you want. Refrigerate until ready to serve.

DO NOT pour dressing over salad until ready to serve. This will keep the nacho chips from getting soggy.

No matter how many times I bring this salad to a covered-dish meal, there is always someone who hasn’t eaten it before that comes back for seconds. Needless to say, I always take home an empty bowl.

	2 cans black eyed peas, drained
	2 cans shoepeg corn, drained
	2 cans rotel tomatoes and chilies, diced
	1 can black beans, drained
	3 tomatoes, chopped
	2 onions, chopped
	1 teaspoon garlic salt
	1 teaspoon garlic powder
	1 teaspoon parsley flakes
	1 large bottle zesty Italian dressing

Mix all ingredients in a large bowl. Refrigerate overnight. Serve with corn chips.

	8 ounces fresh or frozen salmon filets
	¼ cup onion, finely chopped
	¼ cup celery, finely chopped
	¼ cup bell pepper (green or colored), finely chopped
	1 tablespoon fresh chives, finely chopped
	3 tablespoons mayonnaise
	1 tablespoon sour cream
	2 teaspoons pickle relish
	2 teaspoons lemon juice

Boil salmon until done. Chill. Flake into a bowl and add other ingredients, mixing well after each addition. Serve immediately or chill for several hours.

Serve by stuffing a tomato and serve on a bed of lettuce. This recipe makes two generous servings.

Back in the seventies, we were in Canada and we had salmon salad one night. I kept thinking what was in it and kept experimenting and came up with this recipe.